Pizza Calzone

• Extra virgin olive oil, as needed
• 3/4 cup fresh ricotta
• 1 ounce Parmesan, grated (1/4 cup)
• 2 tablespoons chopped basil
• 1/4 teaspoon black pepper
• All-purpose flour, as needed
• 1 8-ounce ball pizza dough, homemade or purchased
• 13 cup tomato sauce
• 2 ounces fresh mozzarella, grated (1/2 cup)

1. Heat the oven to 500 degrees.
2. Line a rimmed baking sheet with foil and lightly oil.
3. In a bowl, stir together ricotta, Parmesan, basil and pepper.
4. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round.
5. Spread ricotta mixture on half the dough, leaving a half-inch border all around.
6. Brush the edges of the dough with water and fold dough in half, over filling; pinch the edges of the dough together to seal.
7. Transfer calzone to baking sheet.
8. Brush the top with olive oil.
9. Spoon tomato sauce over the calzone and sprinkle with mozzarella.
10. Bake until crust is firm and cheese is golden, about 15 to 20 minutes.
11. Let cool 5 minutes before serving.

extra virgin olive oil, fresh ricotta, parmesan, basil, black pepper, flour, pizza dough, tomato sauce, mozzarella

Taken from cooking.nytimes.com/recipes/12390 (may not work)